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3 lb Beef Round Steak * 1/8 ts Pepper
1/4 c Flour 1/4 c Shortening
2 ts Dry Mustard 1/2 c Water
1 1/2 ts Salt 1 tb Worcestershire Sauce
8 servings
* Round Steak should be 1/2' thick, and then cut into serving pieces.
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Trim excess fat from meat; slash edges to prevent curling. Combine flour,
dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour
mixture. In skillet, brown meat, half at a time, on both sides in hot
shortening. Push meat to one side; stir in reserved flour mixture.
Combine water and worcestershire sauce; stir into skillet mixture. Cook
and stir until thickened and bubbly, reduce heat. Cover and simmer for
1 to 1 1/4 hours or until meat is tender. Remove meat to platter. Skim
excess fat from gravy. Drizzle gravey over meat and serve.
1/4 c Flour 1/4 c Shortening
2 ts Dry Mustard 1/2 c Water
1 1/2 ts Salt 1 tb Worcestershire Sauce
8 servings
* Round Steak should be 1/2' thick, and then cut into serving pieces.
~--------------------------------------------------------------------------
Trim excess fat from meat; slash edges to prevent curling. Combine flour,
dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour
mixture. In skillet, brown meat, half at a time, on both sides in hot
shortening. Push meat to one side; stir in reserved flour mixture.
Combine water and worcestershire sauce; stir into skillet mixture. Cook
and stir until thickened and bubbly, reduce heat. Cover and simmer for
1 to 1 1/4 hours or until meat is tender. Remove meat to platter. Skim
excess fat from gravy. Drizzle gravey over meat and serve.
